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Tiramisu II Recipe

Recipe by Pedro M. A. Neves

This elegant Italian dessert features layers of coffee-soaked ladyfingers and creamy mascarpone custard, creating a sophisticated balance of bitter and sweet flavors. Tiramisu II represents a refined variation with reinforced coffee intensity and a silkier mascarpone filling. This no-bake classic requires chilling but rewards with an unforgettable texture and depth of flavor.

Ingredients

• 6 large egg yolks
• 75 grams (¼ cup) granulated sugar
• 500 grams (1 pound 2 ounces) mascarpone cheese, room temperature
• 240 milliliters (1 cup) heavy cream, cold
• 300 milliliters (1¼ cups) strong espresso, cooled to room temperature
• 60 milliliters (¼ cup) coffee liqueur (Kahlúa or Tia Maria)
• 30 milliliters (2 tablespoons) dark rum
• 48 Italian ladyfinger biscuits (savoiardi), approximately 400 grams
• 30 grams (3 tablespoons) unsweetened cocoa powder for dusting
• 15 grams (1 tablespoon) dark chocolate shavings for garnish

Instructions

1. Whisk the egg yolks and granulated sugar together in a heatproof bowl placed over a pot of gently simmering water, stirring constantly for 8-10 minutes until the mixture reaches 65°C (150°F) and becomes pale and fluffy. Remove from heat and let cool for 5 minutes.

2. Add the room-temperature mascarpone cheese to the cooled egg mixture in three additions, folding gently with a rubber spatula until completely smooth and no lumps remain.

3. In a separate chilled bowl, whip the cold heavy cream to stiff peaks using an electric mixer on medium-high speed, approximately 2-3 minutes.

4. Fold the whipped cream into the mascarpone mixture in two additions using a rubber spatula with broad, gentle strokes until the filling is light and homogenous.

5. Combine the cooled espresso, coffee liqueur, and dark rum in a shallow bowl and stir to blend the flavors evenly.

6. Quickly dip each ladyfinger into the espresso mixture for exactly 1-2 seconds per side, ensuring they absorb liquid but do not become soggy, then arrange in a single layer at the bottom of a 9-inch by 13-inch (23 by 33 centimeter) dish.

7. Spread half of the mascarpone cream mixture evenly over the first layer of dipped ladyfingers using an offset spatula, creating a uniform thickness of approximately ½ inch (1.25 centimeters).

8. Repeat the dipping and layering process: create a second layer of coffee-dipped ladyfingers on top of the cream, then finish with the remaining mascarpone cream spread evenly across the top.

9. Cover the assembled tiramisu with plastic wrap and refrigerate for a minimum of 6 hours, preferably overnight, to allow the layers to set and the flavors to meld.

Substitutions

• Replace egg yolks with 250 grams (9 ounces) of pasteurized liquid eggs or egg white powder reconstituted with water to eliminate raw egg concerns.
• Substitute heavy cream with Greek yogurt (240 milliliters or 1 cup) for a tangier, lighter version with reduced fat content.
• Use decaffeinated espresso or strong brewed coffee as a 1:1 replacement for regular espresso if caffeine sensitivity is a concern.
• Replace coffee liqueur and rum with 90 milliliters (6 tablespoons) of additional brewed espresso mixed with 15 milliliters (1 tablespoon) of vanilla extract for an alcohol-free version.

Tips

• Ensure mascarpone cheese is at room temperature before folding into the egg mixture to prevent lumps and achieve a silky texture; cold mascarpone will not incorporate smoothly.
• The espresso-coffee liqueur mixture should be at room temperature when dipping; warm liquid will oversaturate the ladyfingers and create a mushy texture.
• For the best results, allow tiramisu to chill overnight rather than the minimum 6 hours, as extended resting time allows the flavors to deepen and intensify.
• If preparing this dessert for guests with raw egg concerns, use pasteurized eggs or egg products; the double boiler heating method brings the mixture to a safe temperature but does not fully cook traditional raw eggs.

Tiramisu originated in the Veneto region of northeastern Italy, particularly in the town of Treviso, during the 1950s and 1960s. The name means 'pick me up' in Italian, referring to the energizing effect of coffee and the indulgent richness of the mascarpone cream—traditionally served as a festive dessert at family gatherings and celebrations throughout Italy.

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